Adapted from a lamb recipe in THE SILVER PALATE GOOD TIMES COOKBOOK by Julee Rosso and Sheila Lukins, this exotic, deeply flavoured beef stew is reminiscent of Morocco. Start this stew early to allow for marinating. First, soak ½ a cup of raisins in ½ a cup of dry sherry. Cut 1 to 1.5kg (2…… Continue reading beef stew with lemon and olives
Tag: recipe
wattleseed ice cream
The seeds from more 120 varieties of Acacia are edible and were traditionally used by Aboriginal Australians -cooked green or dried and milled as a flour for bread. More recently, this bush food has gained popularity due to its high nutritional value, a low glycemic index and nut/coffee/chocolate flavour profile. Often used in breakfast cereals,…… Continue reading wattleseed ice cream
chèvre, leek and sun-dried tomato frittata
What a delicious combination of flavours! Preheat your oven to 180ºC (350ºF). Wash and chop a leek. Lightly salt and fry it slowly either in olive oil or some of the oil from sun-dried tomatoes. When the leek is soft and a little browned, allow it to cool. In a large bowl combine 200g (7…… Continue reading chèvre, leek and sun-dried tomato frittata
feijoa chutney
Here are two wonderful recipes for feijoa chutney from across the Ditch (for those of you who don’t know, the ditch is the Tasman Sea which divides Australia from New Zealand). And although feijoa is native to South America, New Zealand’s love for the fruit is unrivalled. Both of these clever recipes from thisNZlife are…… Continue reading feijoa chutney
northern Thai sausage
Sai Ua (ไส้อั่ว) are an iconic dish in Northern Thailand. These sausages are made with fatty pork and packed with aromatic herbs and spices. Grilled over hot coals, they are served with sticky rice and other dishes or as a snack. You will need coarsely ground pork with a fat content of 30%. For each…… Continue reading northern Thai sausage
plum and apple bingsu
In Korean, bingsu literally translates as red beans shaved ice. It’s a popular sweet in Korea where you will find a myriad of versions. I was inspired to make one using black plums and fresh apple. An ice shaver might be easier to use but a small food processor did the job. For the milk…… Continue reading plum and apple bingsu
kimchi jjigae
Kimchi jjigae (김치찌개) is a staple in Korean households. This stew, made with aged kimchi, is a hearty and delicious one-pot meal. Choose a casserole dish with a lid and add 300g of chopped pork short ribs or skinless pork belly, ¾ of a cup of roughly chopped aged kimchi, 1 finely sliced brown shallot,…… Continue reading kimchi jjigae
lap cheong
In China, sausages date back to the Wei and Jin dynasties (300–500 AD). Lap Cheong (臘腸) is a dried, hard sausage made from pork and pork fat. It is sweetened by candying the fat, which keeps the fat white and makes it translucent when cooked. Lap cheong has no starch, but has alcohol added and is sometimes smoked. Thomas…… Continue reading lap cheong
steamed blue cod with chilli sauce
Blue Cod (Maori: Rāwaru) is a wild-caught reef delicacy endemic to the coastal waters of New Zealand. Named for it’s colour, Blue Cod is not technically a cod, but rather a type of Sand Perch. It has moist white flesh with a delicate flavour, light texture and defined flakes. If you don’t live in the region, try…… Continue reading steamed blue cod with chilli sauce
ice cream cake
Fit for any celebration, this cake is very rich and will satisfy a lot of guests. The two layers of no-churn ice cream – pistachio and chocolate – sit on a bitter chocolate crust and are topped with a dark chocolate shell. Start making this a couple of days before you need it. Prepare a…… Continue reading ice cream cake
michelle picker cooks 